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Peel-and-Eat Shrimp

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time35 mins

INGREDIENTS

Cocktail Sauce
1 cup Ketchup
2 tbsp Horseradish
1 tbsp Lemon Juice
2 tsp Worcestershire Sauce
2 tsp Fish Sauce
2 tsp Chili Garlic Sauce
1 Garlic Clove, minced or pressed
¼ tsp Pepper
Shrimp
32 oz Raw Shrimp, shell on (E-Z peel)
4 qts Water
1 Carrot, thick chop
1 Celery Rib, thick chop
4 Onion Rings (red or yellow onion)
1 Lemon, quartered
1 Garlic Clove, quartered
1 Bay Leaf
1 tsp Black Peppercorns
½ tsp Celery Seed
2 tsp Salt

DIRECTIONS

1

Mix together all the cocktail sauce ingredients into a bowl and set aside while shrimp cook. Both the cocktail sauce and shrimp can be made a day ahead.

2

Make sure the shrimp is defrosted and at room temperature. Fill a large stockpot with 4 qt. of water and add to it all the ingredients. Bring to a boil, put the lid on and continue to boil for 10 min. Prepare a colander in the sink to drain the shrimp. Drop the shrimp in and cook for 3 min. Pour the pot into the colander and immediately cool the shrimp by running cold water over them. Once cool to handle, separate the shrimp into a container and refrigerate for at least 4-6 hours before serving.

Ingredients

Cocktail Sauce
 1 cup Ketchup
 2 tbsp Horseradish
 1 tbsp Lemon Juice
 2 tsp Worcestershire Sauce
 2 tsp Fish Sauce
 2 tsp Chili Garlic Sauce
 1 Garlic Clove, minced or pressed
 ¼ tsp Pepper
Shrimp
 32 oz Raw Shrimp, shell on (E-Z peel)
 4 qts Water
 1 Carrot, thick chop
 1 Celery Rib, thick chop
 4 Onion Rings (red or yellow onion)
 1 Lemon, quartered
 1 Garlic Clove, quartered
 1 Bay Leaf
 1 tsp Black Peppercorns
 ½ tsp Celery Seed
 2 tsp Salt

Directions

1

Mix together all the cocktail sauce ingredients into a bowl and set aside while shrimp cook. Both the cocktail sauce and shrimp can be made a day ahead.

2

Make sure the shrimp is defrosted and at room temperature. Fill a large stockpot with 4 qt. of water and add to it all the ingredients. Bring to a boil, put the lid on and continue to boil for 10 min. Prepare a colander in the sink to drain the shrimp. Drop the shrimp in and cook for 3 min. Pour the pot into the colander and immediately cool the shrimp by running cold water over them. Once cool to handle, separate the shrimp into a container and refrigerate for at least 4-6 hours before serving.

Peel-and-Eat Shrimp
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